Recipe from Simply Nigella.

I’ve always been indifferent to chickpeas, never loved or hated them. I like hummus, I add them to curries and stews, but this is the first time I’ve used dried chickpeas, having normally sourced mine from jars and tins.

Again it’s a very simple session in the kitchen as the chickpeas are slow-cooked for 6-8 hours (God bless the slow-cooker, one of my favourite kitchen appliances!), wilt spinach with spices and mix together.

I’ll say of all the recipes I’ve made so far this is probably the one that’s the least exciting in terms of taste (potentially matched with the Sweet Potato and Chickpea dip, maybe there’s something said there about the chickpea after all), but it did work well as a side dish to roast chicken and as a separate lunch the following day.